This recipe comes to us courtesy of Tom Batts, the head chef at Deeson's, a restaurant in Canterbury,Kent.
Wood pigeon salad with marinated beetroot
200 g lettuce mixed with cress, chives, parsley, purple basil, and chopped beetroot leaves
1 tbsp pine nuts
25 g blue cheese
7 slices of beetroot (marinated in red wine, malt vinegar, brown sugar, and a bouquet garni of bay leaves, star anise, a cinnamon stick, white peppercorns, mustard seeds)
2 wood pigeon breasts (each ca. 45 g)
Vinaigrette of olive oil, white wine vinegar, water, salt and pepper
1 tbsp butter
Quickly sear the wood pigeon breasts in oil before adding the butter and sautéing for two minutes on each side. Keep shaking the pan to keep the pigeon doused in the butter. When cooked it should still be pink inside.
Remove the meat, and set aside. Deglaze the vinaigrette with the vinaigrette. Add the pine nuts and parsley.
Cut the pigeon into thin slices, and arrange on the salad leave together with the blue cheese and sliced beetroot. Add generous spoonfuls of the pine nut vinaigrette.